Eat for Eight Bucks: Spaghetti all'Aglio e Olio with Marinated Summer Vegetables

6 plum (Roma) tomatoes, stem ends removed, halved lengthwise and seeded

Salt and freshly ground black pepper

2 teaspoons white sugar

2 tablespoons minced Italian parsley

1-4 cloves of garlic, minced

1 small zucchini, cut on the bias in 1/3-inch slices

1 small yellow squash, cut on the bias in 1/3-inch slices

2 tablespoons canola or other neutral-flavored oil

Salted water for boiling

1/2 pound dry spaghetti or other pasta